Pork and Celery Stew with Lemon and Dill
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Ingredients
- 700 g diced pork shoulder
- 6 celery stalks, sliced
- 1 onion
- 500 ml chicken stock
- 3 tbsp olive oil
- 2 eggs
- 2 lemon
- 15 g fresh dill
- 1 tbsp cornflour
Nutrition (per serving)
- Calories
- 560 kcal
- Protein
- 37.2 g
- Carbohydrate
- 8.1 g
- of which sugars
- 4.5 g
- Fat
- 41.4 g
- of which saturates
- 12.3 g
- Fibre
- 4 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and slice the celery.
- 2
Heat the olive oil in a large flameproof casserole and brown the pork in batches, then set aside.
- 3
Add the onion to the pan and cook for 6 minutes, then return the pork with the chicken stock. Season well, cover and simmer gently for 55 minutes until the pork is almost tender.
- 4
Stir in the celery and cook, covered, for a further 12 minutes until tender.
- 5
Whisk the eggs with the juice of the lemons and the cornflour in a jug. Take the pan off the heat, ladle in a little hot liquid while whisking, then pour the mixture back into the pan, stirring gently.
- 6
Return to a very low heat for 2 minutes to thicken slightly without boiling.
- 7
Scatter with chopped dill and serve.
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